2 lbs. fresh spinach
2 c. fresh mushrooms, sliced thin
3/4 bunch fresh parsley, coarsely chopped
3 garlic cloves
3 tsp. Dijon mustard
3 tbsp. sugar
2 tsp. Kosher salt (or season to taste)
1 3/4 tsp. pepper
1 1/4 c. olive oil
3/4 c. red wine vinegar
1 1/4 c. diced crisply cooked bacon

Clean spinach, remove stems and dry thoroughly. Combine spinach and mushrooms in a bowl. Put parsley, onions, garlic, mustard, sugar, salt, and pepper and oil in a blender. Blend thoroughly. Add vinegar slowly to blender mixture with blender on medium speed. Remove and put in saucepan. Add bacon. Bring to a full boil and remove from heat. Pour over spinach and mushrooms and toss thoroughly.

Serves 6.